Search Results
calculation was performed with the Texture Pro CTV1.4 Built 17. 1.7 Sensory analysis The sensory parameters (ease of cutting, flavour, and colour) of 25 g of sucuk
were produced according to the slightly modified method described by Papadopoulou (2016) at the sensory analysis laboratory of the Food Sciences Department, University of Bejaia (Algeria). The enriched cheese was prepared by adding the powder or the
ISO 3972: (1991) Sensory analysis — Methodology — Method of investigating sensitivity of taste. Jordi, G., Salvador, A., Manuel, V. (2005): Application of a potentiometric electronic tongue as a classification
loss was calculated by the evaporation of cooking water in the beaker. 2.6 Sensory evaluation The four pasta samples were cooked in boiling water for 10 min and used in sensory analysis
0.1% peptone saline solution. Similarly to the previous analysis, dilution, plating, incubation, and colony enumeration steps were performed. Sensory analysis of the eggs was performed on the last day of egg storage according to a protocol adapted
Chroma Meter CR-300, Tokyo, Japan). 1.8 Sensory analysis The lassi samples were subjected to sensory analysis after 24 h, 14 days, and 28 days of storage at +4 °C. This study was carried out to determine the effect of Aloe vera gel supplementation
, nutritional quality, and sensory analysis. Significant means were separated using the one-way analysis of variance. 3 Results and discussion 3.1 Proximate composition
.1016/0260-8774(82)90013-9 Salvador , A. , Varela , P. , Sanz , T. , and Fiszman , S.M. ( 2009 ). Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis . LWT – Food Science and Technology , 42 : 763 – 767 . 10
into log values (CFU g −1 ) for further analysis of results. Sensory analysis was performed by a semi trained panel of 10 judges that evaluated the sensory attribute on the basis of aroma, flavour, appearance, colour, texture, and texture and taste on a
detection threshold for any sample. Table 3 presents the results of the sensory analysis, which was performed 6 months after the end of fermentation by using the UIOE 100–point scale system. Table 3
